Clam and Cheese Chowder

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 cups water 
3 teaspoons instant chicken bouillon granules
1 cup thinly sliced carrotsWashed, peeled and thinly sliced
1 cup frozen peas
¼ cup sliced green onionsWashed, trimmed, and sliced
¼ teaspoon black pepper
2 cups skim milk
¼ cup cornstarch
4 (6 ½ ounce) cans minced clamsUndrained
2 cups shredded low fat  cheddar cheese

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large saucepan combine water, bouillon granules, carrots, peas, green onions and pepper.
2Heat until it reaches a boil.
3Stir together milk and cornstarch.  
4Stir the milk into the vegetable mixture.  
5Cook and stir until thickened and bubbly.Cook until internal temperature reaches 135°F.
6Stir in undrained clams and cheese.  
7Cook until cheese is melted.
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Jacqueline Larson M.S., R.D.N. and Associates